Pumpkin Snickerdoodle Bars – Easy, Cozy Fall Treat

Pumpkin Snickerdoodle Bars are everything we love about fall—cozy, cinnamony, and sweet—with none of the fuss. Imagine if your favorite pumpkin pie and a snickerdoodle had a delicious little bar-shaped baby. That’s what we’re working with here. Whether you’re juggling school drop-offs or racing through work emails, this recipe brings the pumpkin spice goodness in a simple, no-mixer-required way. Bonus: They smell like a pumpkin candle exploded in your kitchen—in the best way.

These Pumpkin Snickerdoodle Bars are soft, lightly spiced, and finished with that iconic sugary cinnamon topping. Basically, fall in bar form. Let’s talk details.

Table of Contents

What are Pumpkin Snickerdoodle Bars?

Pumpkin Snickerdoodle Bars are a baked bar treat that blends the soft, cakey texture of pumpkin desserts with the classic cinnamon-sugar top of a snickerdoodle cookie. You’ve got the moist richness of pumpkin puree paired with warm spices, all packed into easy-to-slice squares. They’re not chewy like brownies and not fluffy like cake—these bars land deliciously in between. Perfect for anyone who doesn’t want to fuss with scooping dough or rolling cookies in sugar. Just press, sprinkle, bake, and boom—snack time.

Reasons to Try Pumpkin Snickerdoodle Bars

If you’re craving a no-fuss fall dessert, Pumpkin Snickerdoodle Bars are a home run. First, they require just one bowl and a handful of pantry staples. No chilling, no fancy mixer—just good old-fashioned mixing and baking. They’re also crowd-pleasers, ideal for lunchboxes, bake sales, or just hoarding on your kitchen counter. Plus, they’ve got that nostalgic, warm snickerdoodle flavor with a seasonal twist. It’s like baking your favorite cozy sweater into a snack. Honestly, your house will smell so good, even your neighbors might “stop by.”

Ingredients Needed to Make Pumpkin Snickerdoodle Bars

To make these irresistible Pumpkin Snickerdoodle Bars, you don’t need any complicated ingredients—just simple pantry staples and a can of pumpkin. Below is a breakdown of each ingredient and why it matters in creating that soft, cinnamon-sugar magic you’ll be craving all season.

Wet Ingredients

• 1 cup canned pumpkin purée
  This is the star of the show. Pumpkin adds moisture, subtle sweetness, and that unmistakable earthy fall flavor. Make sure you’re using 100% pure pumpkin purée—not pumpkin pie filling, which has added sugar and spices. If you have leftover pumpkin, try using it in our Healthy Pumpkin Cheesecakes for a guilt-free dessert.
• 2 large eggs
  Eggs give structure and help bind everything together. Room temperature eggs mix more evenly into the batter.
• ⅓ cup vegetable oil
  Oil adds richness and keeps the bars moist for days. You can substitute with melted butter if preferred, but the bars will be slightly denser.
• ½ cup granulated sugar + ¼ cup packed brown sugar
  A combination of white and brown sugars creates a balance of sweetness and depth. Brown sugar adds a bit of caramel flavor and extra moisture, making the bars soft and tender.

Dry Ingredients

• 2½ cups all-purpose flour
  This gives the bars structure. Spoon and level your flour (don’t scoop!) to avoid a dense texture.
• 1½ teaspoons pumpkin pie spice
  This cozy blend of cinnamon, nutmeg, ginger, and cloves gives the bars their signature fall warmth. No pumpkin spice on hand? You can mix your own or sub in cinnamon for a milder version.
• 1 teaspoon cream of tartar
  This is what gives a snickerdoodle its zing. It adds that classic tangy flavor and helps with the soft, chewy texture.
• ½ teaspoon baking powder + ½ teaspoon baking soda
  Both leaveners are used here to give the bars the perfect lift. Baking soda reacts with the acidic cream of tartar and pumpkin for a soft, cake-like crumb.
• ¼ teaspoon salt
  Just a pinch balances out all that sweetness and brings the spices to life.

Cinnamon-Sugar Topping (a.k.a. The Snickerdoodle Signature)

• ¼ cup granulated sugar + 1 teaspoon ground cinnamon
  This simple blend is sprinkled over the top before baking, forming a thin, sparkly crust that crackles slightly as you bite in. It’s what makes these bars snickerdoodles, not just pumpkin squares.

If you’re a cinnamon lover, you might also love our Pumpkin Cinnamon Rolls—another cozy treat with a gooey swirl and rich fall flavor.

Instructions to Make Pumpkin Snickerdoodle Bars

Making Pumpkin Snickerdoodle Bars is easier than pie—literally. With just one bowl and no chilling time, this recipe is perfect for a weeknight bake or a last-minute fall gathering. Follow this step-by-step guide to create soft, warmly spiced bars topped with a sweet cinnamon crust that’ll make your kitchen smell like heaven.

Let’s walk through it together.

Step 1: Preheat the Oven and Prep the Pan

First, preheat your oven to 350°F (175°C). This ensures it’s fully heated by the time your batter is ready to go. Then, grease a 9×13-inch baking dish with nonstick spray or line it with parchment paper. If you use parchment, make sure to leave a little overhang for easy removal later.

Why it matters: A properly preheated oven and prepared pan will give your bars the right texture—set on the edges, soft in the middle, and easy to slice.

Step 2: Mix the Sugars and Oil

In a large mixing bowl, beat together ½ cup granulated sugar, ¼ cup packed brown sugar, and ⅓ cup vegetable oil until well combined. You can use a hand mixer, stand mixer, or just a sturdy spoon and a little elbow grease.

This step creates the sweet, moist base of your Pumpkin Snickerdoodle Bars. The oil keeps them tender while the two sugars add both sweetness and flavor depth. Brown sugar especially brings in that caramel warmth we associate with cozy fall treats like Pumpkin Streusel Bars.

Step 3: Add the Pumpkin and Eggs

Next, stir in 1 cup canned pumpkin purée and 2 large eggs. Mix until the batter looks smooth and creamy. If you want a little extra flavor, go ahead and toss in 1 teaspoon of vanilla extract (totally optional, but it rounds things out beautifully).

Pro tip: Make sure your eggs are at room temperature so they blend evenly. And double-check your pumpkin label—make sure it says 100% pure pumpkin, not pumpkin pie mix.

Step 4: Whisk the Dry Ingredients Separately

In a separate medium bowl, whisk together:

• 2½ cups all-purpose flour
• 1½ tsp pumpkin pie spice
• 1 tsp cream of tartar
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

These ingredients are key to building structure, spice, and that iconic snickerdoodle flavor. If you’re out of pumpkin pie spice, try the blend from our Spiced Baked Pumpkin Muffins—just cinnamon, nutmeg, and a pinch of cloves.

Step 5: Combine the Wet and Dry Ingredients

Slowly stir the dry ingredients into the wet mixture. Don’t overmix—just stir until you no longer see streaks of flour. The batter will be thick, more like cookie dough than cake batter.

You want everything to be fully combined, but still soft enough to press into the pan. If it feels too sticky, let it rest for 5 minutes. The flour will absorb more moisture as it sits.

Step 6: Spread the Batter into the Pan

Scoop the thick dough into your prepared baking dish. Use a spatula or the back of a spoon to press it into an even layer. It doesn’t have to be perfect, but try to get it as smooth as possible so it bakes evenly.

Optional tip: Lightly wet your fingertips or spatula if the dough sticks too much—just a tiny bit of water does the trick.

Step 7: Make and Add the Cinnamon Sugar Topping

In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the top of the dough. Don’t hold back—this is what gives your bars that classic snickerdoodle sparkle and crunch.

This topping is the final flavor touch, just like we use in our Chewy Pumpkin Snickerdoodle Cookies. It’s simple, but it transforms the bars into something that feels a little magical.

Step 8: Bake Until the Edges Are Set

Slide the pan into the oven and bake for 20 to 25 minutes. You’ll know they’re done when the edges look set and slightly golden, but the center still looks a little soft. It’ll firm up as it cools.

Don’t overbake! Overdone bars lose their soft, cakey texture and can dry out fast.

Step 9: Cool Completely Before Slicing

Once baked, remove the pan from the oven and place it on a wire rack. Let the bars cool completely in the pan—at least 30 minutes. This is hard, we know, but trust us: slicing too soon = crumbly mess.

If you used parchment paper, lift the bars out before cutting. Use a sharp knife to cut them into 24 squares.

What to Serve with Pumpkin Snickerdoodle Bars

These bars go beautifully with a hot cup of tea, a pumpkin spice latte, or even a scoop of vanilla ice cream. Want to really impress at your next fall get-together? Serve them alongside Baked Pumpkin Donuts or these ultra-moist Snickerdoodle Pumpkin Bread slices. You can also pack them in lunchboxes or bring them to book club—they travel well and stay moist for days.

Key Tips for Making Pumpkin Snickerdoodle Bars

• Don’t overmix the batter once the flour is in. You want tender bars, not rubbery ones.
• If you don’t have pumpkin pie spice, mix 1 tsp cinnamon with a pinch each of nutmeg and ginger.
• For best texture, bake until the center is just set. Overbaking will make them dry.
• You can use parchment to lift them out of the pan for easier slicing.
• Want a twist? Stir in white chocolate chips or chopped pecans before baking.

Storage and Reheating Tips for Pumpkin Snickerdoodle Bars

Store leftover bars in an airtight container at room temp for up to 4 days. If you live somewhere humid, refrigerate them to avoid sogginess. They also freeze well—just layer with parchment and store in a freezer-safe container for up to 2 months. To enjoy later, thaw at room temp or warm slightly in the microwave (10–15 seconds max!). Pro tip: they’re even better on day two after the flavors meld.

FAQs

Can I make these gluten-free?
Yes, just swap in a 1:1 gluten-free all-purpose flour blend.

Can I use homemade pumpkin purée?
Absolutely! Just be sure to blot out excess moisture with paper towels before using.

What if I don’t have cream of tartar?
Leave it out and add an extra ¼ tsp baking powder. Slightly different texture, still delish.

Can I double the recipe?
Yes, just use two pans or a large sheet pan and adjust bake time accordingly.

Final Thoughts

Pumpkin Snickerdoodle Bars are the low-stress, high-reward fall dessert your busy life needs. They’re nostalgic, simple, and full of flavor—plus, no one will know you whipped them up in under an hour. Keep this recipe in your back pocket for those chilly days when you want something cozy without going full Martha Stewart. And if you’re craving more pumpkin magic, try our Pumpkin Cinnamon Rolls or the decadent Pumpkin Streusel Bars.

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